Living a healthy, plant-based lifestyle creating meals the whole family can enjoy

Portobello Wellington

It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This recipe is only the beginning – I have so many recipes swimming through my head. I even got someone who would never eat a mushroom to devour this – literally lick their plate clean – you know you have done it when that happens. This meal could not have come out any better and was well worth the planning and preparation. My old friend Beef Wellington can take a back seat to my new vegan version. Say hello to Portobello Wellington!

This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.

For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington's.

For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.

For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.

For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).

Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.

This looks absolutely amazing, looking forward to making this next week when we have friends round! Is there anything I could substitute the date syrup for though? (vegan friendly!) It’s not something I’ve ever seen in the UK!

Maple syrup it is – we have that on pancakes every week so we always have a bottle in the fridge! Thank you for the link, I’ll get some so it’s there for the next time we make it! And yes, I’ll let you know how it goes! :o)

I’m so glad you liked it =) was the ecipe easy to follow? let me know so I can fine-tune it if necessary..I’m so jealous you can buy date syrup at an actual store near you, I have to order mine…grrr…isn’t it amazing? thank you!

I would make the duxelle, the mushrooms and the red wine reduction ahead of time…but save the baking/puff pastry right before serving, it will get soggy for sure =) just slighty heat up the duxelle and mushrooms if you refrigerate before you wrap in the puff pastry…might affect baking time, don’t want an ice-cold center 😉

I’m making the Portobello Wellington for a girls dinner tomorrow night! I’m not vegan, but it looks so delicious! I’m going to add a little goat cheese inside the puff pastry. I’ll let you know how it turns out! From reading all the reviews, I’m sure it will be amazing!

They were FABULOUS! My friends loved them! They look so fancy, too! Definitely a dish to impress people! 😉 If you are not vegan, here is what you should do: use beef stock instead of veggie stock, thicken up the sauce with a little butter and corn starch water mix, add goat cheese after the duxelle, add an egg wash to the portobello wellingtons before placing in the oven, and add a little melted butter right when they come out. I can’t wait for my husband to try the leftovers tonight for dinner!! Thanks for the recipe, Jennifer!

My son and his girlfriend live in Boston, where there is no shortage of fabulous vegan food. They came home for a visit, so the pressure was on. I made this for them and really knocked it out of the ballpark. Absolutely delicious and very beautiful to look at. Will definitely make this again when I want to impress. Thanks so much!

I would think that would be fine…I just made this for friends about a week ago and it’s really wonderful…I added diced apples to the duxelle and it was a nice touch…and instead of the red wine reduction, I did a vegan brown gravy…let me know how it works out for you!
Jen

oh my gosh this is fantastic! I used to love chicken wellington but since switching to vegan I can’t imagine having it again. But I bet this is delicious and just the perfect thing to serve non-vegans for dinner!

I also forgot to add that we took some of the reduced carrots and wrapped them in scraps of pastry then cooked the little ‘carrots in a blanket’ with the wellington. Dipped them in the reduction and they were super tasty as well!

We had a version of a Portabella Wellington served at our wedding (it was all vegetarian options). So I was very excited to see a recipe for this as it’s something I’ve never attempted. I didn’t see it in the recipe but I’ve never used puff pastry before, is an egg wash necessary (or a vegan alternative to egg wash)? Looks amazing, planning to make this tomorrow night 😉

Made this for my daughter-in-law for Thanksgiving. She is the only vegan in the family and has been stuck with just a salad at celebrations. Made this a day ahead of time and it puffed up, browned and was AWESOME. My son is a Sous Chef and proclaimed it delicious. She’ll be having this again at another “celebration”!!! It was a fast and easy dish to prepare.

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About

Welcome to Virtually Vegan Mama! My name is Jennifer and I am a super busy stay at home mama of three and wife to a loving husband. I’m here to create simple, healthy, plant-based meals to serve my whole family. This is our growing family cookbook and we are sharing it with you.